Sourdough
Sourdough bread in Fayetteville, AR
The Country Sourdough Loaf is the bake with the shortest ingredient list and the longest wait. A 2-lb boule, cold-fermented for a day and a half, with a caramelized crust and an open crumb that holds up to butter, soup, or a slab of sharp cheddar.
It's made to order and picked up fresh. The ferment sets the schedule, not us.
The sourdough isn't on this week's bake. See what's in the oven.
At a glance
- What's in it
- Stone-ground flour, water, sea salt, wild yeast starter.
- Size
- One 2-lb boule.
- Lead time
- 72 hours' notice.
How it's made
Three days, one loaf
1
The starter gets fed
Our wild yeast starter is kept alive between bakes and fed the night before a dough day. No commercial yeast goes in.
2
A 36-hour cold ferment
The dough rests cold for a day and a half. That slow rise is where the tang and the deeper crust come from.
3
Baked the morning of pickup
Shaped by hand the night before, then baked early so it's still crackling when you pick it up.
Ordering it
Good bread, on a schedule
Sourdough needs 72 hours' notice, which means ordering it early in the week. The order page only shows pickup dates with room left, so you can't book something we can't bake in time.
Cut side down on the board, it keeps about three days. Day-old slices come back to life in a 350° oven for ten minutes.
Want it sliced and packed for a crowd? A large-batch bread order goes through the custom form, and we'll tell you what the schedule allows.
Saturday sourdough
Pre-orders close Friday 4:30pm. Choose a pickup spot and time when you order; locations posted each week.
Not on this week's bake. See the menu.
Bread in bulk